Estofado

[grant]

I know this forum is all about curing/smoking and sausage making but would anybody be interested in a recipe for Estofado.......... which is a Spanish Chorizo stew.
Will happily post if any one is interested.
Just a thought!

Regards,

Grant.

[Paul Kribs]

Grant

I think it's always best to post any recipe. I for one would be interested in your recipe. I will soon be making an uncured chorizo using Francos mix, and maybe could use it in your recipe.

Regards, Paul Kribs

[Oddley]

grant all recipes welcome. I love trying new stuff.

[grant]

Here goes folks:
ingredients:
3/4 tablespoons of extra virgin olive oil (or what ever you like)
4/6 cloves garlic sliced
one rounded or heaped teaspoon of freshly ground black pepper. (if powdered black pepper, use one level teaspoon)
Two or three rounded teaspoons of good quality paprika (smoked is best)
250 grams of cured chorizo (skinned and sliced into 1cm slices).

NOTE: If you use soft (not cured) chorizo, they must go in whole therefore, if you are making your own soft chorizo and want to use that, make them small (about two inched long) You also need to put more chorizo sausage in if they are fresh (450 grams)
one cup of dried chick peas (fill a cup with DRIED pulses)
one cup of dried black eye beans (use which ever pulses you like but see method below) You can also use tinned pulses (ready cooked) and you will need two large tins (1400grams each) of your choice (it's much better with dried beans though)
750 grams of peeled potatoes (cut into quarters)
Boiling water and two/three good quality chicken/vegetable stock cubes
OR: Your own made stock.
METHOD:
Prepare everything first as follows:
If you are using dried pulses, you must soak them overnight and then COOK THEM in clear water according to the instructions on the pack (very important) Once cooked for the required amount of time, drain and rinse them.

GENTLY fry the chorizo and garlic until the paprika flavoured oil from the chorizo has coloured the olive oil (about 3 to 4 minutes)
Turn the heat up somewhat and then add the paprika and black pepper stirring all the time (it must be hot but don't burn it) The paprika and pepper should sizzle straigh away (this should take about ten to fifteen seconds at most)
Immediately add the potatoes and stir, coating the potatoes with the rich oil.
Once coated, add the boiling stock (at this stage just enough to cover the whole mixture) Bring back to the boil.
Once boiling again, add the cooked (or tinned) pulses.
Add more stock to well cover the whole mixture.
Stir well and cover.
Simmer for about 45 minutes untill the potatoes are cooked through.

It is a metter of preference as to how thick and unctious you want it but I prefer to have lots of 'gravy'.
Make sure you taste it from the pan first as you may want to add some salt (unlikely) or another stock cube. If you find that it needs some more paprika flavour, then do as follows:
In a very small frying pan, fry some more paprika in olive oil untill it's sizzling then just add this to the stew (be carefull, it spits) Never add dry (uncooked) paprika to the mixture as it will taste powdery.

Well, there you are my friends; Estofado. This is not for the faint hearted or slimmers. The paprika laden oil rises to the surface to give a blood red sea of flavour. Eat it with good bread (not sliced) Try, try, TRY, not to eat it straight after cooking. Let it stand for 15/30 minutes and the flavour will be awesome!
It freezes very well and tastes even better. It will also keep in the fridge for 3 to 4 days (and similarly tastes even better)
I wish you all, good eating.

Grant.

[deb]

Looks really good Grant. Can't wait to try it but I think I'll have to, it looks more like winter grub than summer!

[Paul Kribs]

Grant

Thanks for posting the recipe, sounds very nice. I have procured a copy.

Deb

I have 'knocked up' similar things to this, and find you can eat it at room temperature either as a main dish or as an accompaniment to other lighter dishes, such as aubergine dips, salsa salades, etc with bits of chunky fresh bread, along with some wine. They are the sort of thing the wife and I eat on a warm summer evening if the BBQ hasn't been fired up.

I made a version of Brian Turner's smoked paprika chicken, and made enough to feed an army. That was nice the following day served at room temperature with bread.

Regards, Paul Kribs

[Oddley]

Thanks for recipe Grant. I'm going to make it tomorrow (Tuesday).

I have a nice little Spanish delicatessen near me that sell the real chorizo about the size of an English sausage but dried.

While the wife is there she is going to get me some Spanish smoked paprika. I'll let you know how it turns out.

[grant]

Good luck Oddley, I think you will be pleased with the result!
I wish I had a little Spanish Deli around the corner.

Regards,

Grant

[grant]

Hi all,
Please note the following mistake in my recipe:
When using 'tinned pulses' you should use two tins weighing 14 ounces each and not 1400 grams. (you'd never get off the toilet)

Sorry about that folks (all the rest is accurate)

Regards,

Grant.

[deb]

Thanks for that correction Grant. I just copied and pasted the recipe and only gave it a quick read through.
I'd hate to clear up after the accident this could have caused!!

[Oddley]

grant the wife and I loved it the kids didn't. Oh well what do you expect.

[grant]

Hi Oddley,
I did say it wasn't for the faint hearted (what do kids know anyway Ha ha)
I'm glad you enjoyed it though!

Regards,

Grant.

[grant]

Hi Deb,
I'm glad I decided to read the recipe through again. If I hadn't have done, we would all be making our very own contribution to the green house effect

Regards,

Grant.

[Epicurohn]

If you want to add some ummph to this cocido you can add:

2 pigs feet
1 cup chopped yellow onion
� cup chopped pimiento piquillo
2 morcillas (blood sausage with onion or rice)

I make it with large white beans like limas, Grants ingredients plus the above. The morcilla should be cooked whole and sliced untill ready to serve, else it stains the stew. The feet are chopped before putting in the pot and are deboned when fully cooked.